This Italian Chili recipe came about by accident. It was a product of me craving something saucy, without the calories of pizza or lasagna. I took a mix of vegetables I had in my refrigerator, threw it in some tomato sauce with some spices, and let it cook together. I make many variations of this recipe, sometimes with meat like sausage or ground beef, sometimes without, and use all sorts of veggies to make up my mix. I know it's not a traditional 'chili' but my husband started calling it that one day and I went with it. You'll love this veggie Italian chili for an easy weeknight dinner that's healthy too!
½ cup full size garlic cloves
1 Japanese eggplant
1 Green or red bell pepper
1 qt tomato sauce
¼ cup parmesan cheese
½ cup ricotta cheese (optional)
Coat bottom of pan with olive oil.
Add garlic cloves and cook on medium heat for a few minutes.
Rough chop all vegetables.
Add vegetables to pan one by one.
Add tomato sauce.
Season with parmesan cheese.
Cook on medium heat for approximately 30 minutes until vegetables are soft but not mushy.